Heart Attack Potato Bread

I had some leftover Heart Attack Potatoes, and needed to do something with them (other than feed them to Thor, who had had enough). So, into the bread they went!

HEART ATTACK POTATO BREAD

1-1/2 cups warm water
6 tsp yeast
6 tsp gluten powder
3-1/2 cups flour
3 tbsp powdered milk
1 cup pureed Heart Attack Potatoes, skins still in the potatoes
2 tbsp sugar
1 tbsp salt

Put the water in your mixing bowl, and sprinkle the yeast over it. Add the flour and remainder of the ingredients, and mix according to my Bread Tutorial instructions. Note that you may need more flour, depending upon how moist your potatoes were. Add it 1/4 cup at a time, if necessary. Let the dough rest 15 minutes after the first kneading, then knead another 5 minutes. Divide the dough in half; it will be very soft, and will need to be scooped into the bread pans. Let the loaves rise until about doubled in size, then bake at 350F for glass pans or 375F for metal pans, about 22 to 25 minutes.
This bread was very moist and flavorful, and made excellent grilled cheese sandwiches for lunch the next day. Of course, my grilled cheese sandwiches always include tomatoes; it's much more flavorful that way!